Best Almond Honey Pastries With Orange Cream Recipes
ALMOND & HONEY PASTRIES WITH ORANGE CREAM
Serve these prepare-ahead puds with coffee, dessert wine or fresh mint tea for a real after-dinner treat
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Yield Makes 12-16
Number Of Ingredients 12
Steps:
- Set aside a quarter of the almonds. Put the rest in a food processor with the icing sugar, half the butter, orange blossom water, cinnamon and egg yolk. Whizz to a paste. Scrape into a bowl and stir in most of the remaining chopped nuts.
- Unroll one sheet of brik pastry at a time, brush all over with melted butter and halve into 2 semi-circles. Shape 1 heaped tbsp of the nut mixture to look like a thin wedge shape along half the pastry edge you've just cut (leaving 2.5cm border on the rounded side), so it looks as if you're cutting the semi-circle of pastry into pieces like a cake. Roll up like a pastry cone, sealing the nut mixture inside, then brush all over with more butter and fold over the open, wide end to seal. Sit on a baking tray, end flap side down to help it stay closed, and repeat until nut mixture is used up. Cover with cling film and chill. Put zest, yogurt, cream and icing sugar in a mixing bowl. Cover and chill.
- Heat oven to 200C/180C fan/gas 6, put the pastries in and bake for 15 mins until golden and crisp. Just before they're ready, beat together the yogurt mixture until thick. Pile pastries onto a serving dish, drizzle with honey and scatter with remaining nuts. Serve with the orange cream and Honeyed orange & grapefruit (see 'Goes well with').
Nutrition Facts : Calories 397 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.26 milligram of sodium
ROSEMARY-HONEY ALMOND TART
In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Provided by Yewande Komolafe
Categories pies and tarts, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
- While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
- Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
- Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
- Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.
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Almond honey pastries with orange cream recipes are a mouth-watering dessert that is perfect for any occasion. This dessert is a combination of sweet almond and honey flavors, paired with a delicious orange cream topping. These delectable pastries not only taste amazing, but they also look stunning when served on a beautiful platter.
Ingredients
To make almond honey pastries with orange cream, you will need the following ingredients:- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup orange juice
- 1/4 cup confectioners' sugar
- Orange zest for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit.Step 2: Prepare the Pastry Dough
In a large mixing bowl, combine the flour, ground almonds, and granulated sugar. Cut the softened butter into small pieces and add it to the mixing bowl. Use a pastry cutter to mix the butter into the dry ingredients until the mixture resembles coarse sand. Add the honey and vanilla extract to the mixture and use your hands to knead the dough until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.Step 3: Form the Pastries
Remove the dough from the refrigerator and roll it out to a thickness of 1/4 inch. Use a cookie cutter or a small glass to cut circles out of the dough. Place the circles on a baking sheet lined with parchment paper. Using a fork, prick each pastry several times to prevent it from puffing up during baking.Step 4: Bake the Pastries
Bake the pastries for 10-12 minutes or until they are golden brown. Remove from the oven and allow them to cool completely on the baking sheet.Step 5: Make the Orange Cream
In a mixing bowl, whip the heavy cream until stiff peaks form. Add the orange juice and confectioners' sugar to the bowl and continue to whip until the mixture is smooth and creamy.Step 6: Assemble the Pastries
Take each pastry and slice it in half horizontally. Spoon a generous dollop of orange cream onto the bottom half of the pastry and then place the top half back on. Repeat this process with all of the remaining pastries.Step 7: Garnish and Serve
Garnish the pastries with orange zest and serve immediately.Conclusion
Almond honey pastries with orange cream are a delightful dessert that is sure to impress your family and guests. With a few simple steps and a handful of ingredients, you can create a masterpiece that looks as good as it tastes. Whether you are hosting a dinner party or just want to indulge in a sweet treat, this recipe is definitely worth trying.
Making almond honey pastries with orange cream recipes can be a delightful experience. The recipe for this dessert is a combination of flavors and textures that will leave your taste buds craving for more. However, it is important to note that creating the perfect almond honey pastries with orange cream requires care and precision in measuring the ingredients and following the recipe instructions. This article provides valuable tips that will make your dessert a perfect hit every time.